Download Alexander's Path by Freya Stark PDF

By Freya Stark

This is often the tale of back-country Turkey, a space that even within the twentieth century continues to be stubbornly tied to antiquity. the writer traveled via it by way of truck and horseback, usually on my own. She reached areas little visited and not written approximately. the rustic humans welcomed her with generosity unrelated to their meager resources.
She was once touring in time to boot, and located value in recalling the lifetime of Alexander the nice. Twenty-two centuries in the past he used to be the 1st to dream of a united global.

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Hugely popular in America, both the inexpensive, dried, college-food form and the fresh, high-end New York restaurant style, ramen is, in Japan, a full-blown cultural phenomenon. There are ramen magazines, ramen TV shows, ramen bloggers, a ramen museum, and five thousand ramen shops in Tokyo alone. So: seeing and understanding Tokyo by trying to make sense of its ramen shops and ramen aficionados—Tokyo through a noodly lens—that’s the angle. 25 1/29/13 10:11 AM Page 22 22 The Turk Who Loved Apples Then you figure out what the story will cost to report—or really, how you can do it as cheaply as possible, since magazine and newspaper budgets are always tight—and when you can do it, and the editor has to see if it conflicts with any other stories in the pipeline, and then, finally, the editor says yes, and you sign a contract that specifies how much you can spend and how little you’ll be paid—and then off you go to Tokyo!

And did. early raw beef at a Japanese backpacker restaurant in Phnom Penh. Horsemeat sashimi in Kyoto and donkey stew in Venice. Tennessee cicadas in butter and garlic, Oaxacan grasshoppers with chili and lime, Cambodian deep-fried spiders. Half a roasted lamb’s head in Tunis, curried goat brains in Rangoon. Spaghetti in an icecream cone in Seoul. Still-writhing octopus tentacles that suckered to my face in Seoul. Rocky Mountain oysters in Oshkosh, Nebraska. Pickled crabs in Koreatown. Stinky tofu in Taipei.

Others, however, were more critical. One compared my method to “herding cats”; another said it made her head spin. Someone called “Buddy” from Houston, Texas, wrote, “So, you spent how many hours and saved how much for all that effort? ” As it happens, this was a question I’d already begun to ask myself, in a slightly different form: What was the point of all this preparation? It’s not that I was utterly dissatisfied with how I was traveling. I never felt like I’d over-researched a trip, to the point where I was merely executing a set of pre-planned maneuvers through Paris or Bratislava.

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